Emergency Substitutions
Added: 28th July 2006
Even if your kitchen is usually stocked, there is still a chance that you will run out of something once you have started following a recipe. Luckily we have compiled a list of some substitutions you can use in a pinch and still have the finished product turn out pretty close to the real thing. It's a good idea to not use more that one substitution at a time for a recipe. Making one slight change will be fine, but the more changes you make, the higher the chance of it not turning out correctly either in taste or texture. These substitutions also may change the nutritional values of the recipe, either for better or for worse. If you are counting calories, carbs, sugars, fats or anything else, be sure to adjust your counts accordingly with any substitutions you make. If the middle column says "equal," simply use the substitution in the amount equal to what is required.
| Ingredient | Amount | Possible Substitutions | |
| Dairy Products | Buttermilk | 1 cup | 1 tbsp vinegar or lemon juice plus enough milk to make 1 cup total, or 1 cup plain yogurt |
| Milk, whole | 1 cup | 1/2 cup evaporated milk plus 1/2 cup water, or 1/3 cup dry milk plus 1 cup water | |
| Eggs, large | 2 large eggs | 3 small eggs | |
| Egg (for baking) | 1 | 1 tsp cornstarch plus 1/4 cup water | |
| Egg | 1 whole egg | 2 egg yolks plus 1 tbsp water, or 1/4 cup egg substitute | |
| Half and half | 1 cup | 7/8 cup milk plus 3 tbsp butter | |
| Light cream | 1 cup | 2 tbsp butter plus enough milk to total one cup | |
| Cream | 1 cup | 1/3 cup butter plus 3/4 cup milk | |
| Sour Cream | 1 cup | 1 cup plain yogurt, or 7/8 cup buttermilk plus 3 tbsp butter | |
| Yogurt, plain | equal | 1 cup sour cream | |
| Margarine or butter (for baking) | 1 cup | 1 cup hard shortening, or 7/8 cup vegetable oil | |
| Shortening | equal | Butter or margarine | |
| Asiago cheese | equal | Parmesan cheese | |
| Ricotta cheese | equal | Cottage cheese | |
| Baking Needs | Flour (for thickening) | 1 tbsp | 1 1/2 tsp cornstarch, rice flour, or tapioca |
| Self rising flour | 1 cup | 1 cup all-purpose flour plus 1 1/2 tsp baking powder and 1/2 tsp salt | |
| Cake flour | 1 cup | 1 cup minus 2 tbsp all-purpose flour | |
| Baking mix (like Bisquick) | 1 cup | 1 cup flour plus 1 1/2 tsp baking powder plus 1/2 tsp salt plus 3 tbsp solid shortening | |
| Tapioca | 1 tbsp | 1 1/2 tbsp all-purpose flour | |
| Cornstarch | 1 tbsp | 2 tbsp all-purpose flour | |
| Sugar | 1 cup | 1 cup honey but reduce liquid in recipe by 1/2 cup | |
| Powdered (confectioner’s) sugar | 1 cup | 1 cup sugar plus 1 cup cornstarch mixed in food processor | |
| Light brown sugar | 1 cup | 1 cup granulated sugar plus 2 tbsp molasses | |
| Dark brown sugar | 1 cup | 3/4 cup of granulated sugar plus 1/4 cup molasses | |
| Palm sugar | equal | Maple sugar, or brown sugar blended with maple syrup to moisten | |
| Honey | 1 cup | 1 1/4 cups sugar plus 1/4 cup water | |
| Molasses | equal | 1 cup honey | |
| Corn syrup | 1 cup | 2/3 cup sugar plus 1/3 cup hot water and cool to room temperature before using | |
| Chocolate, semisweet | 1 oz | 1 oz unsweetened chocolate plus 1 tbsp sugar, or 3 tbsp chocolate chips | |
| Chocolate, semisweet chips | 1/2 cup | 3 oz semisweet chocolate | |
| Chocolate, unsweetened | 1 oz | 3 tbsp unsweetened cocoa plus 1 tbsp margarine or oil | |
| Vinegar | 1 tsp | 2 tsp lemon juice | |
| Yeast, active dry | 1 packet | 2 1/2 tsp dry yeast ,or 1/3 cake yeast crumbled | |
| Baking powder | 1 tsp | 1/4 tsp baking soda plus 1/2 tsp cream of tartar | |
| Oil | 1 cup | 1/2 lb butter, or 1 cup melted shortening, or 1 cup melted margarine | |
| Bread crumbs | 1 cup | 3/4 cup cracker crumbs | |
| Seasonings and Flavorings | Herbs, fresh | 1 tbsp | 1 tsp dried herb of same type |
| Herbs, dried | 1 tsp | 1 tbsp of same herb fresh | |
| Garlic | 1 clove | 1/8 tsp garlic powder or minced dried garlic | |
| Vanilla bean | 1 inch | 1 tsp vanilla extract | |
| Allspice, ground | 1 tsp | 1/2 tsp ground cinnamon and 1/2 tsp ground cloves | |
| Mustard (prepared) | 1 tbsp | 1 tsp dry mustard | |
| Pumpkin pie spice | 1 tsp | 1/2 tsp ground cinnamon plus 1/4 tsp ground ginger plus 1/8 tsp ground allspice plus 1/8 tsp ground nutmeg | |
| Italian seasoning | 3 tsp | 1 tsp oregano plus 1 tsp basil plus 1 tsp sage | |
| Saffron | 1/8 tsp | 1/2 tsp tumeric | |
| Onion | 1 small onion | 1 tsp onion powder, or 1 tbsp minced dried onion re-hydrated | |
| Lemon, fresh juice | 1 medium lemon | 2-3 tbsp bottled lemon juice | |
| Lemon juice | 1 tsp | 1/2 tsp vinegar | |
| Lemon peel | 1 tsp | 1/2 tsp lemon extract | |
| Lemon grass | equal | Grated lemon zest mixed with a bit of fresh lemon juice | |
| Orange, fresh juice | 1 medium orange | 1/4 to 1/3 cup orange juice | |
| Amaretto | 2 tbsp | 1/4 to 1/2 tsp almond extract | |
| Sherry | 2 tbsp | 1 to 2 tsp vanilla extract | |
| Marsala | 1/4 cup | 1/4 cup dry wine plus 1 tsp brandy | |
| White wine | equal | White grape juice or apple juice | |
| Red wine | 1/4 cup | 1 tbsp balsamic or red wine vinegar | |
| Tomato sauce | 2 cups | 3/4 cup tomato paste plus 1 cup water | |
| Tomato juice | 1 cup | 1/2 cup tomato sauce plus 1/2 cup water | |
| Tomatoes, canned | 1 cup | Simmer 1 1/3 cup fresh tomato wedges for 10 minutes | |
| Cocktail sauce | 1 cup | 1 cup ketchup plus 2 tbsp horseradish (or to taste) | |
| Ketchup | 1 cup | 1 cup tomato sauce plus 1/4 cup sugar plus 2 tbsp vinegar | |
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